Sept 1, 2025
Of all the so-called low carb miracles, riced cauliflower might be the most controversial. Aside from spongy keto bread and gummy low-carb pasta, it’s the dish I hear the most groans about. And I’ve certainly voiced my own mountain of gripes about it over the years.
When I first went low carb about four years ago, cauliflower rice was everywhere, billed as the perfect substitute for rice. Perfect it was not. What motivated me to conduct countless experiments with it was simply that I do love cauliflower.
This vegetable has an impressive pedigree. A member of the brassica family, it shares roots with cabbage and kale and has been cultivated for more than 2,000 years. Renaissance cooks in Italy and France prized it enough to serve at aristocratic tables. No wonder it’s been enthusiastically rediscovered again and again.
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